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🍽️ Grilled turkey breast with Asian vegetable rice and yogurt dip

475 kcal · 700 min · 4 servings

Ingredients

• 650 g turkey breast fillet
• 1 chili pepper
• 1 tbsp honey
• 2 tbsp lime juice
• 1 tbsp olive oil
• salt
• 100 g yogurt
• 2 tbsp lemon juice
• 4 tbsp cress
• 40 g alfalfa sprouts
• 1 zucchini
• 1 carrot
• 1 yellow bell pepper
• 2 spring onions
• 2 garlic cloves
• 1 tbsp olive oil
• 200 g rice
• 400 ml vegetable broth
• cayenne pepper

Instructions

1. 1. Turn on the oven and set it to 180 degrees Celsius (top and bottom heat).
2. 2. Rinse the turkey breast under cold running water and pat it dry with kitchen paper.
3. 3. Cut the turkey breast into four equal slices.
4. 4. Wash the chili pepper, cut it lengthwise, remove the seeds, and finely chop the flesh.
5. 5. Mix the chopped chili with the honey, lime juice, and olive oil in a small bowl.
6. 6. Season the marinade with a pinch of salt.
7. 7. Brush the turkey slices generously with the marinade.
8. 8. Place the slices on a baking sheet and put them in the oven.
9. 9. Roast the turkey breast for 10 to 15 minutes.
10. 10. At the end of the cooking time, turn on the grill function for 1 to 2 minutes to lightly brown the slices.
11. 11. Wash the zucchini and the carrot thoroughly.
12. 12. Peel the carrot if it is not organic.
13. 13. Grate the zucchini and the carrot finely.
14. 14. Wash the bell pepper and cut it lengthwise.
15. 15. Remove the stem, all white inner membranes, and the seeds.
16. 16. Cut the bell pepper flesh into very small cubes.
17. 17. Wash the spring onions and slice them into thin rings.
18. 18. Peel the garlic clove and chop it finely.
19. 19. Heat some oil in a large pan.
20. 20. Sauté the chopped garlic briefly in the hot oil.
21. 21. Add the grated zucchini and carrots, as well as the bell pepper cubes, to the pan.
22. 22. Sauté the vegetables for a few minutes.
23. 23. Add the rice to the pan and stir everything together.
24. 24. Deglaze the vegetables with the vegetable broth.
25. 25. Reduce the heat to low and let the rice simmer gently for about 10 minutes with the lid on.
26. 26. Add the spring onion rings to the pan.
27. 27. Let the rice cook for another 10 minutes until it is tender.
28. 28. Season the rice with salt and cayenne pepper to taste.
29. 29. Whisk the yogurt with the lemon juice in a bowl.
30. 30. Pour hot water over the alfalfa sprouts.
31. 31. Rinse the sprouts under cold water and let them drain well.
32. 32. Fold the sprouts into the yogurt mixture.
33. 33. Season the dip with salt and pepper.
34. 34. Take the turkey slices out of the oven.
35. 35. Cut the meat slices diagonally into strips.
36. 36. Serve the turkey strips together with the vegetable rice and the yogurt dip.

Nutrition per serving

• kcal: 475
• Protein: 47 g · Fett/Fat: 9 g · Carbs: 50 g